Masala tea - business card India. Having tried it for the first time, most tourists fall in love with its tart taste and divinely spicy aroma. But few people know that masala tea is not at all an ancient traditional drink of all Indians. In fact, this drink is an integral part of the life of only poor and uneducated Indians: villagers, rickshaw pullers, etc.
Those Indians who consider themselves educated and respectable will consider it beneath their dignity to drink such tea at a roadside eatery, which is where this tea is usually prepared. aromatic drink. Decent restaurants don't serve it.
A cup of masala tea on the beach: priceless
Let's see how masala tea appeared in the life of the Indian people. Until the 19th century, Indians considered tea medicinal plant and did not even think of using it in the form of a drink consumed during a friendly conversation. Tea as a drink appeared in India only at the end of the 19th century: the British began growing it here in 1830. This is how the famous Indian “tea with elephant” appeared.
However, the Indians themselves were in no hurry to become imbued with the British favorite drink. Therefore, at the beginning of the 20th century, the Indian Tea Association decided to begin promoting its products in the domestic market. Tea with milk began to be given to railway workers and miners. That milk tea was not at all like the current masala chai. It was not strong at all, with a little milk and sugar added.
Apparently the Indians did not like it because the tea peddlers (called chaiwallami) started adding their favorites to this drink, and then replaced the milk diluted with water with whole, fat milk. And only this drink fell in love with ordinary workers. Moreover, he quickly began to gain popularity, and soon he was already known and loved throughout Asia.
Have you noticed that Indians call masala tea not Masala Tea, but Masala Chai? The word Chai is actually of Chinese origin. Today, Indians use this word to refer specifically to masala tea, for which you can find several variants of designation: masala-chai, chai-karak, karha-chai. By the way, Karha is a really old traditional Indian drink, very similar to modern masala chai: herbs and spices steeped in hot milk. We can say that masala chai is made by adding tea leaves to the karkha and subtracting some herbs and spices.
Condiments at the market in Goa: among them there will definitely be a masala chai mixture
As we said above, masala tea has always been consumed exclusively by the poor and poorly educated sections of Indian society. Moreover, the more spices in tea, the spicier it is, the lower the class of its consumer. However, travelers love masala tea so much that today it is found on the menu of almost every cafe aimed at tourists. And the first Europeans to appreciate this strong and scalding drink were the hippies who “discovered” India in the 70s.
Tourists who have tasted aromatic, tart and warming body and soul masala tea in India invariably want to learn how to prepare it themselves. And we are no exception. From our trip to Russia, we brought several packets of the treasured tea seasoning. But how to prepare it?
There is no generally accepted and traditional composition of masala tea. Its three components remain unchanged: tea, milk and Indian spices.
In the south of India (Tamil Nadu, Kerala), tea is made practically not spicy: the only spices added to it are a piece of ginger and a little cardamom. In the north of India (on the border with Nepal), they also make it non-spicy, but add a lot of sugar and very fatty yak milk. In the state of Maharashtra, which is inhabited by the Marathas, it is already more spicy and fiery, but moderately sweet. And in the neighboring states of Rajasthan and Madhya, the main spices in masala tea are cloves, cinnamon and cardamom.
Masala tea is considered the hottest and hottest in the northern and eastern Indian states (Uttar, Bihar and Orissa). Here black pepper, cardamom and ginger are added to the masala tea. Moreover, ginger in powder form is more powerful.
The masala tea blend we bought from the market in Mapusa. Long fibers - dried ginger.
And in some places, the tart, sweet and spicy taste of masala tea is “brightened” with hemp. It is finely chopped and boiled in milk with sugar before adding tea and spices.
The composition of spices for masala tea, in addition to the territorial principle, is also determined by important principles. During colder months, more “warm” spices are added to tea: black pepper, saffron, cumin, cinnamon and ginger. In hot months, more “cooling” spices are added to masala tea: cardamom, cloves, anise and star anise.
Sometimes you can find masala tea in the market in the form of tea leaves. I wonder where the spices are hidden?
Masala tea: benefits and harms
Masala tea, like any product, has its beneficial properties and some contraindications.
Beneficial properties of masala tea
There are many of them:
- Immunostimulating effect. Thanks to its spices, tea stimulates immune cells. It will also help to quickly warm up after frost, warm up the body and prevent cold-induced respiratory disease. Black pepper and ginger root will help with this. Masala tea warms you from the inside: its secret is that it increases blood flow.
- Toning and invigorating effect. Masala tea speeds up metabolism and gives energy. Can be an excellent alternative to coffee. Having the awakening and tonic effects that are achieved thanks to fennel seeds and star anise, it does not have the harmful qualities of coffee. Masala tea also improves mood and improves brain function. To get rid of headaches and absent-mindedness, you can add mint leaves to tea.
- Improved digestion and gastrointestinal function. Thanks to the addition of fennel seeds to tea, tea will help cope with intestinal disorders and relieve heartburn. And cinnamon will relieve attacks of nausea in the morning and eliminate bloating.
- Positively affects the functioning of the heart. Tea, thanks to cinnamon, black pepper and coriander, strengthens the heart muscle. Prevents the appearance of blood clots and vascular pathologies, reduces the risk of stroke.
- Relieves symptoms of chronic tonsillitis and pharyngitis.
- Promotes weight loss. A very common method of losing weight is a fasting day with several cups of masala tea. Tea will perfectly eliminate the feeling of hunger. It also speeds up metabolism and removes waste and toxins from the body.
Harmful properties of masala tea
There is practically no information about the dangers of masala tea. However, it is worth considering that it contains a lot of spicy and hot spices, That's why if you have a stomach or gastrointestinal tract disease, you should drink it carefully, in small doses, or brew less seasonings. Also, of course It will also be harmful to people with lactose intolerance.
How to brew masala tea (ready mixture)
So, we need spices, tea, milk and sugar.
Spices
As a rule, tourists do not delve into the intricacies of preparing masala tea, but simply buy ready-made kits for preparing the drink at the market. That's what we did too. You can also buy ready-made seasoning for tea in the store, it is sold in blue boxes.
Our aromatic masala seasoning
Tea
Granulated tea is usually used for the drink: it is the cheapest and strongest.
We bought this bag for masala tea in India, with granulated tea inside. It's very cheap.
Chaiwallas say that only granulated tea (called Mamri) gives the drink the right strength and taste. But loose leaf tea, although more expensive, cannot cope with this task.
This is what granulated mamri tea looks like for making masala chai. Very different from Russian granulated tea.
Milk
Buffalo milk is usually used for masala chai in India. Because it’s ordinary and familiar to us cow's milk in India there is very little, and it is expensive. Those humpbacked cows that every visitor sees on the streets are Zebu, and they practically do not produce milk. Yak, buffalo, and even zebu milk are much fattier than even village cow milk.
Therefore, if in India masala tea can be prepared from a third of milk and two-thirds of water, then in Russia we need to find the fattest milk in the store and cook only with it, without adding water at all.
Sugar
It is essential in masala tea, and not just for taste. It is added, among other things, to ensure that all the seasonings and spices are properly revealed, giving the drink the right taste and aroma. Usually use 2 tbsp. spoons for half a glass of milk.
Cooking method
We prepare masala chai using the following method. Add spices to boiling milk, boil a little, after which you can add tea and sugar.
Pour tea into cups through a fine sieve. It would be a good idea to add a cinnamon stick to the finished drink; you can also sprinkle a little cinnamon powder on top. This drink is great for warming up on cold winter evenings!
Masala tea is good in winter, and even better in summer!)))
Masala tea came to us from distant countries - Nepal, India, and there are many recipes for preparing this unusual drink.
The classic cooking recipe is quite simple. It is necessary to combine water with milk, add spices and sugar to the resulting mixture, and after boiling add black tea.
Basic recipe
Mix milk and water in a deep container and then bring to a boil.
Then spices and sugar are added to the hot liquid, and the pan is covered with a lid. After ten minutes, black tea is added to the brewed drink and boiled again for 5 minutes.
The degree of readiness is often determined by its taste and smell. Ready tea drink strained, poured into cups, served hot.
Popular cooking methods
However, there are many other, different from the classic, recipes for making masala. For example, one of the recipes suggests first boiling four tablespoons of any black tea until a characteristic aroma appears.
Add crushed ginger, crushed cinnamon, cloves, cardamom to the resulting drink, and add two glasses of water to the pan.
Brewed tea and spices are poured into the boiling liquid. The drink should sit on the fire for a little less than a minute, then it is filtered.
You can still prepare the drink. Add sugar and spices (mixture) to taste into two glasses of boiling water. Then the resulting mixture is cooked for about five minutes over low heat.
When bubbles appear on the surface of the liquid, milk is added to it; the drink is brought to a boil again.
Video
Useful properties of the drink
Beneficial properties of masala tea:
- tones;
- invigorating drink;
- speeds up metabolism;
- charges the body with energy.
It is called a healthy alternative to coffee - for whom this drink is contraindicated.
Its use is beneficial for the gastrointestinal tract and helps strengthen the immune system.
The use of Masala tea is indicated for:
- anemia;
- tuberculosis;
- increased nervous fatigue.
Milk, which is mandatory component, contains proteins and minerals that serve as the “building material” of bone tissue.
Due to the high content of B vitamins, the blood is cleansed, the oxygen saturation of tissues improves, nutrients. The walls of blood vessels become more elastic - a person’s blood pressure normalizes.
Spices included:
- improve appetite;
- stimulate intestinal motility;
- improve breathing;
- contribute to the comprehensive health of the entire body.
Being useful natural product, masala has no contraindications or side effects. Before you start cooking, make sure you are not allergic to spices.
You can buy a ready-made mixture to make this tea.
It is enough to boil water and milk, add a spoonful of black tea to it, add a quarter spoon of the mixture to the drink - you will feel the familiar aroma of your favorite drink.
The mixture includes:
- Ground black pepper.
- Ground cardamom.
- Ginger.
- Star anise.
- Carnation.
- Anise.
- Cinnamon.
Due to the high content of B vitamins, the blood is cleansed and the saturation of tissues with oxygen and nutrients improves. The walls of blood vessels become more elastic, due to which a person’s blood pressure normalizes.
Strengthening the properties of the drink
Different methods of preparing masala tea may differ from each other in the proportions of ingredients and the set of spices used. To make the drink more satisfying and nutritious, you can add classic recipe crushed nuts.
To prepare a strong drink, take:
- Tea. The composition can be any option (black, green, white). More often they take black, always large-leaf.
- Milk. Use whole, but diluted with water is allowed. Still, it is preferable to take full-fat milk. In India, buffalo milk is added to tea; it is very fatty, so it is diluted. But ours, the usual one from the supermarket, doesn’t need to be diluted.
- Spices. This additive is chosen according to taste. One thing must be certain - the spices are taken “warm”. It can be ginger, cinnamon, cloves, cardamom, cloves. Some add various herbs, nuts, and flowers.
- Sweetener. Sweetness is added to the drink using white or brown sugar. Perhaps the use of honey, condensed milk. Sugar is added not so much for sweetness, but to neutralize the heat of some spices.
Spices are taken for a reason, but taking into account their interaction with each other, the effect on the body. For example, if you add pepper, ginger, star anise, you get an invigorating drink, but if you add mint with saffron, then the effect is the opposite - sedative, conducive to reflection.
Shops selling teas include ready-made spice mixtures and recipe options for masala.
Depending on certain spices, it is recommended for various diseases, as an adjuvant, or for the prevention of diseases such as:
- tuberculosis;
- vascular problems;
- viral infections, colds;
- avitaminosis;
- heart diseases;
- gastrointestinal diseases;
- will help you lose weight;
- will warm you up in the cold;
- cools down in hot weather.
Recipe for one type of masala.
- green cardamom - five small pods are enough;
- star anise - half;
- cinnamon - take a pinch for more flavor;
- cloves - 3 or 4 sticks;
- ginger - if you take fresh, then 2 cm of root, if dry, then 1/4 teaspoon. l.;
- nutmeg - 1/4 teaspoon. l.;
- allspice - a couple of pinches.
In general, the indicated quantity is arbitrary. Here everyone is guided by their own discretion. Some ingredients are taken more, others less. And so, by experience, you can choose your best option brewing.
In order for each twig, pea, flower, stick to give out its aroma as much as possible, the masala must be brewed in a special way. Boil the milk. Do not cool. Put spices in it, add sugar. Boil everything together again, then let stand for about five minutes. Separately, brew strong black tea. Don't boil, just brew. There should be twice as much milk as tea.
Only with this ratio will all aromas and tastes be preserved as much as possible. You need to pour milk into tea, and not vice versa. Some also add vanilla, fennel, and anise. This is just one recipe, but there are many of them, depending on the set of spices and the type of brew.
Cost at the pharmacy
There are many recipes for the drink with different spices.
Therefore, you can find a cheap option from 200 rubles, and more expensive recipes from 1000.
Side effects when used
Masala tea can be said to have no side effects. If an individual intolerance occurs when consuming an ingredient, it can always be replaced with some other element.
If you are intolerant to milk, you will either have to give up tea or try using more diluted milk. Due to the presence of hot and pungent spices in the composition, you should drink masala with caution if you have inflammation or damage to the oral cavity. It is worth paying attention to how the body reacts to its intake.
Some spices can cause irritation of the gastrointestinal tract, then again the more pungent ingredients should be removed and soft, enveloping ones added.
General opinion of those who took this tea
Many who have taken masala tea note its invigorating effect, which makes drowsiness and fatigue disappear very quickly. It increases blood circulation, and accordingly causes a warming or warming effect, so in cold weather, the cold season, it will become an effective means of combating ARVI. Masala normalizes digestion.
The general strengthening effect is achieved through spices and other ingredients included in the composition. They are rich in vitamins and minerals. It’s not for nothing that Hindus start the day with a cup of invigorating masala. The possibilities of tea both medicinally and as a general strengthening agent become wider, depending on the selected components. If you look closely at its components, you will notice that the selection of spices is carried out in such a way that the beneficial effects of tea will be felt by all organs.
For greater clarity, let’s consider those ingredients that are often included in the composition.
- Anise. It affects the respiratory system and will help cure bronchitis, cough, throat, ears, loss of voice, and some other diseases.
- Ginger. Legends are made about him. It is responsible for the immune system, brain, hormonal levels, and lymphatic system. This miracle root has anti-inflammatory, analgesic effects. Ginger thins the blood and improves blood flow.
- Cinnamon has a beneficial effect on the gastrointestinal tract, enhancing intestinal motility and peristalsis. Helps with colic, facilitates the digestion of heavy foods. It suppresses urinary tract infections.
- Cardamom. His ward is the cardiovascular system. It makes the heart muscle and blood vessels more elastic. Cardamom also has a good effect on the nervous system, helping it with stress and depression.
- Carnation. It cleanses the blood of toxic attacks, heavy metals, poisons, and has bactericidal and antiseptic properties.
- Nutmeg. It helps the genitourinary system and small intestines. Nutmeg is an excellent aphrodisiac. Helps enhance the absorption function of the small intestine.
- Star anise is responsible for the liver, digestion, and gall bladder. It has an analgesic effect, antiseptic and antioxidant properties. It relieves gases, and at the same time pain in the stomach goes away. Promotes the restoration of liver cells.
- Black pepper. Under its influence, the stomach digests food better, the pancreas works more efficiently, rids the intestines of harmful, putrefactive microbes, clearing it of slagging.
Using certain components, with the help of this tea it is possible to ensure the harmonious functioning of the whole body.
You can add rose petals, licorice roots, almonds, and many other spices. Sometimes dill is even used, but this is not an acquired taste. Not everyone likes the dill flavor. Those who don't like to drink it with milk can try masala without using milk. There are no prohibitions. Many people really like tea with added spices, which has such a tonic and restorative effect.
So, masala tea, what it is and what it consists of. Masala is a wonderful invigorating drink based on tea, milk and spices. Its homeland is the poorest Indian neighborhoods and villages. The tradition of drinking tea with spices goes back centuries.
Oddly enough, tea began to be used as a drink in India relatively recently, at the very end of the 19th century. Previously, it was considered exclusively a medicinal plant.
In the early 1900s, a British tea company that was growing tea in India decided to expand its domestic market. Indian workers were literally forced to drink traditional English milk tea during short rest periods. Over time, the habit of drinking tea gained popularity among the local population. Only the English drink was slightly improved: a huge amount of various herbs and spices, a lot of sugar and full-fat milk were added to it. This is how masala tea or spiced tea was born.
There are a lot of recipes for brewing the drink. All Indians prepare it differently, and what to use as additional ingredients, everyone decides for themselves.
The main and constant components of tea will be:
- milk;
- sugar;
- Black tea;
- spices.
It is important that the milk is high in fat, and granulated tea is more often used. But large-leaf and even green are quite suitable.
List of spices that are added to the drink:
- anise;
- ginger;
- cardamom;
- black pepper;
- vanilla;
- liquorice root;
- nutmeg;
- coriander;
- cinnamon;
- saffron;
- star anise;
- carnation;
- almond;
- mint;
- liquorice;
- fennel (seeds);
- rose petals.
Of course, all these spices are not used in one drink. In any case, the main ones will be cinnamon, cardamom, pepper, cloves and ginger. Their quantity and proportions vary depending on the recipe.
Benefits for the body
Masala tea can be called a medicinal drink. He has a huge amount useful properties. It is often used to treat or prevent:
- tuberculosis;
- heart disease;
- colds or viral infections;
- vascular pathologies;
- anemia;
- disorders of the gastrointestinal tract;
- vitamin deficiency;
- diseases of the nervous system.
If ginger, black pepper and star anise are added to tea, then such a drink invigorates and gives strength no worse than strong coffee. And saffron in combination with mint helps you relax and fall asleep. In addition, eating masala helps to quickly lose weight. excess weight, it suppresses the feeling of hunger, warms in cold weather and cools in hot weather.
Compound
Thanks to the large number of components in the drink, it is a real storehouse of microelements, vitamins and minerals.
Among them:
- copper;
- all vitamins from group B;
- vitamins A, E and C;
- potassium;
- manganese;
- calcium;
- zinc;
- sodium;
- magnesium;
- iron;
- phosphorus.
Masala tea is high in calories, it contains about 379 kcal per 100 g. Of these, there is a larger amount of carbohydrates (175 kcal), slightly less fat (138 kcal) and proteins (up to 65 kcal).
But optimal energy balance drink allows you to drink it even during a diet.
Health benefits of Indian masala tea
The unique composition of this tea allows you to improve your health and overall well-being.
In addition, he:
- normalizes blood pressure;
- strengthens the immune system;
- improves the external condition of the skin;
- gives vigor and strength;
- burns fat, improves digestion;
- makes blood vessels elastic;
- improves brain function;
- cleanses the blood;
- warms well;
- dulls the feeling of hunger.
Masala is good for coping with depression and nervous exhaustion.
Tea recipes from India
Despite the abundance of recipes, making masala is not difficult. But if there is no opportunity or desire to prepare tea yourself, a ready-made mixture will come to the rescue. You can buy it both while traveling in India and in various online stores.
Hindus use the cheapest granulated tea for masala, but it is better to use good Indian tea, large leaf.
Classic recipe
For 2 glasses of full-fat milk, take a glass of water.
- 3 tablespoons (tablespoons) of Indian leaf tea;
- cardamom pod;
- 1 spoon (teaspoon) of ground dry ginger and the same amount of cinnamon;
- a little black pepper;
- 5-6 cloves;
- sugar.
All spices must be thoroughly crushed and mixed. Pour milk and water into any container and boil. Add spices, and after 2-3 minutes add sugar and tea. Cook on the lowest heat, covered, for about 4-6 minutes. After this, the drink is left to brew for another 10 minutes. Before drinking, strain through cheesecloth or a sieve.
Second recipe
For the same amount of milk and water as in the first recipe, take the following ingredients:
- 1 spoon (tbsp.) black tea;
- several peppercorns;
- star anise (half a star);
- 1-2 pieces of cardamom;
- 2 cloves;
- half a tsp. cinnamon and fennel seeds;
- tsp fresh grated ginger;
- a quarter of nutmeg and a few rose petals.
Prepare spices (grind and mix), boil water with milk and tea. Remove from heat, add prepared spices, leave covered for 10-15 minutes and strain.
Third recipe
You can make tea from the same ingredients, but instead of rose petals add a little fenugreek (helba). You also need to cook it differently. Read about the benefits and harms of yellow tea from Egypt based on helba.
Milk is boiled in one container, and water in another. After boiling, tea is added to the water, and thinly sliced ginger, nutmeg and pepper are added to the milk. After the milk has boiled for a few minutes, add the rest of the spices. Then infuse it a little, add sugar and combine it with brewed tea.
We bring to your attention a video of another interesting recipe Brewing Indian Masala Tea:
Fourth recipe
This drink is prepared based on green tea. You should take 1 glass of milk, and half as much water. Take tea and sugar in equal parts, 2 tsp each.
Other ingredients:
- 3 cloves;
- a little star anise (half);
- 3 pcs. cardamom;
- vanilla - tsp;
- a couple of pinches of white pepper;
- half tsp. dry ginger;
- a little nutmeg (powder).
Crush the spices and fry for a short time sunflower oil. Boil the milk separately and add spices and sugar to it. Tea is brewed in a different container. Both milk and tea are allowed to simmer over low heat for about 3-5 minutes. Then turn off the stove and leave everything for about 5-7 minutes. Only after this, milk and tea are mixed and filtered.
How to brew masala tea
Any method of preparing a drink requires compliance with certain rules:
- the tea should be strong enough and the milk should be rich;
- To ensure that the drink is well mixed, it is recommended to combine already boiled milk with water by pouring from one container to another (at least 4-5 times);
- Before pouring the finished tea, be sure to scald the mugs with boiling water;
- The aroma of spices will be better revealed if, before using them, lightly fry in melted butter or sunflower oil;
- Very little cloves and pepper are added to tea so as not to interrupt the delicate taste of the drink;
- You cannot cook spices over high heat - just simmer.
There are no strict recommendations on how to drink masala tea. Hindus love to eat it at any time of the day, with honey or sugar, with butter cookies or oriental sweets. You can drink it before meals, or even instead of meals.
Possible harm and contraindications
Masala tea is well tolerated by the body, has no side effects. The only exception may be individual intolerance or allergy to any ingredients. If the drink is prepared correctly, the benefits will be significant.
This tea from Paraguay is a tonic drink with a high caffeine content. Can you guess what we're talking about? Find out more about mate tea and its properties.
All tourists who come to India, Sri Lanka or Nepal pay attention to the fact that tea, traditional in our understanding, is drunk only by tourists. Masala tea has become the favorite drink of this region - the drink is not just aromatic and tasty, but also healthy. You can prepare it when you return home - during the long Russian winters, the drink will remind you of distant and warm countries.
Masala chai necessarily contains the following ingredients: black tea (usually inexpensive, strong and with a strong taste), spices, milk and sugar.
Tea. Of its varieties, give preference to the large-leaf variety Assam. Ceylon loose leaf tea is also suitable. Depending on the strength of the drink you want to get, the tea should be brought to a boil over low heat, or added to boiling water and left to brew.
Milk. The proportions of milk to water in masala tea can be from 1:4 to 2:5. Often add milk to ready-made tea. Sometimes milk and water are mixed before cooking, and then spices are boiled and tea is brewed. Milk perfectly reveals the flavors and aromas of spices. Sometimes it is recommended not to just pour spices into a hot milk-water mixture, but to bring them to a boil and simmer over low heat.
Spices. This is an important part of the masala chai recipe. It is their composition that determines the taste of the drink. Typically, masala tea is made with cloves, cardamom, cinnamon, fresh and ground ginger and pepper (can be black, red or white). Sometimes saffron, anise, nutmeg, ajwain, cumin, coriander and fennel are added in very small dosages. For a richer and brighter aroma and taste of the drink, it is better not to use ready-made ground spices, but to grind fresh ones right before preparation.
Traditional recipes three:
Masala tea: recipe No. 1: Strong
Ingredients:
2 cups of water;
1 cup milk (more if you want a thicker, milkier tea);
5/4 tablespoons black tea;
sugar to taste.
Spices:
2 pcs. cardamom;
2 black peppercorns;
1 star anise;
2 whole cloves;
1/2 teaspoon fennel seeds;
1 tsp grated ginger;
1/2 stick of cloves;
a pinch of grated nutmeg;
some dry rose petals.
Cooking method
Grind all spices and mix. Bring tea, water and milk to a boil in one container. Turn off the heat and add the spice mixture. Leave to infuse for 10-15 minutes. Strain. The drink is ready. 
Masala tea: recipe No. 2: Unground spices
With this brewing method, the following unground spices are collected and placed in a small bag or made into a bundle of gauze or thin fabric. Then this bag is lowered on a string into the liquid while the tea is being brewed and taken out when finished.
Spicy masala tea
Spices:
4 small cinnamon sticks;
1 teaspoon cardamom seeds;
10 carnations;
1 teaspoon vanilla powder.
Ingredients:
5 cups of water;
1/4 cup of black tea;
3 cups milk;
1/4 cup honey.
Cooking method:
Pour water into the steel or enamel pan, take a bag of spices and lower it into the water on a string. Secure the bag so that it is easy to take out later. Bring the water to a boil and reduce the heat to very low and simmer the spices for about 10 minutes. Strong boiling may cause the masala tea to go rancid. Turn off the heat and add black tea. Leave to brew for another 2-3 minutes. Then take out the spice bag. Add milk, honey, vanilla. Tea is ready. 
Masala tea: recipe No. 3: Ready-made spice mixture
This recipe suggests preparing the spice mixture in advance according to the recipe. It will be enough for several brews.
Recipe with ready-made spice mixture
Spices:
1/2 teaspoon of green cardamom seeds;
10 black peppercorns;
1 teaspoon of anise seeds;
1/2 teaspoon ground ginger;
1/4 teaspoon ground cloves;
Ingredients:
For two cups of masala tea you will need:
1 cup of water;
1/2 cup milk;
2 teaspoons of black tea;
1/2 teaspoon of spice mixture;
sugar to taste.
Cooking method:
Boil water and milk along with 1/2 teaspoon of the prepared spice mixture. As soon as the water boils, reduce the heat. Add tea and continue to cook everything together for another 2-3 minutes. Strain the mixture to remove the spices from the drink. Masala tea is ready.
Enjoy your tea!
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As you know, Indian tea has always been famous for its quality, for which it has earned the love of its admirers - remember, for example, “that same tea with an elephant.” In fact, there are several varieties and types of Indian tea, among which one of the most original and remarkable is masala. Translated, “masala” means “tea with spices.” It is clear that spices for such tea are selected in strict accordance with the norm, so as not to spoil the taste of the drink, but to make it subtle, pleasant, leaving a spicy aftertaste.
There is no specific strict recipe for preparing this type of drink. In India, every family has its own unique recipe, revered by many generations. Only three ingredients of masala tea, the recipes for which will be given below, are considered mandatory:
- Sweetener (honey, molasses, syrup, sugar);
- Milk;
- Spices;
- Well, and the tea itself, where would we be without it?
Most often, spices such as black pepper and rose petals are used for cooking. All these spices can be bought in special sections of tea stores, or you can prepare them yourself by purchasing necessary ingredients.
Many people believe that Reviver satiates, helping to suppress the feeling of hunger, gives vigor and perfectly quenches thirst.
How to prepare masala tea
If you want to know how to brew masala tea correctly, then the information we have collected will definitely be useful to you. You can prepare this type of tea different ways. We will describe only a few of them.
Recipe No. 1
- Take a regular one and fill it with a small amount cold water. Leave for a few minutes to brew;
- Grind all spices thoroughly. You can use a coffee grinder or an ordinary knife for these purposes. Some ingredients, for example, can be grated on a fine grater or even dried powder can be used;
- The enamel pan must be rinsed in cold water. This procedure is necessary to prevent the milk from burning during the preparation of tea;
- Pour a liter or two of milk into the pan, add any sweetener that suits your taste, and pour in the already brewed tea;
- Bring the resulting mixture to a boil, add crushed spices and leave it to simmer over low heat for another 5-7 minutes;
- As soon as the tea acquires a delicate creamy hue, remove the pan from the heat, cover with a thick towel and leave to steep in a warm place for about five minutes.
After this, the tea is ready to drink. The container with it can be put in the refrigerator (after cooling, of course), thus preserving it for several days. You can drink it throughout the day, replacing regular water with it. You can preheat it or drink it cold. Iced tea quenches your thirst even better. As mentioned earlier, each family prepares the drink differently; some like to add it not at the beginning of preparation, but after, when the milk and spices have already been brought to a boil.
Recipe No. 2
- You need to take four spoons of strong black tea, brew it and boil until it acquires a characteristic subtle aroma. At the same time, it is important not to miss the moment and not to leave the tea on the stove longer, as this will kill all its taste;
- and crushed into powder, take equal parts of cloves and cardamom;
- Pour two glasses of cold water into a separate saucepan and bring to a boil;
- After a few minutes, slightly cooled tea is poured into it along with the tea leaves, as well as spices prepared in advance;
- The pan is removed from the heat quickly, literally within half a minute. This is important because in this way you can get rid of the excessive bitterness of the tea drink;
- The tea is filtered, after which you can add honey, sugar, milk or condensed milk to taste.
This tea recipe tastes best when served hot. It is customary to serve it in a heated kettle, since this way the whole range of taste and aroma is better conveyed. Masala tea, the recipe of which can be easily selected according to individual preferences, is an excellent substitute for a morning cup of coffee.
Recipe No. 3
- Boil two glasses of water in a saucepan, adding any spices to taste;
- After this, boil it over low heat for five minutes, first opening the lid slightly;
- Milk and sugar are added and the whole mixture is brought to a boil again;
- The previously prepared tea is poured in, after which the mixture is boiled for another 3-4 minutes;
- The prepared tea is filtered and served very hot.
Cooking features
To make masala tea especially tasty, of course, you don’t need any special skills. But it is important to know the answers to basic questions that will allow you to make the drink so unique that all your loved ones will love it. So, when preparing tea, the following criteria must be met:
- The fullness of the taste is revealed only if the drink is strong. Weakly brewed tea will not bring any pleasure, since it will look like ordinary tea with milk;
- The fat content of milk plays a very important role. The most delicious tea will be the one to which milk with a high percentage of fat content has been added;
- You shouldn’t put all the spices you have at home into the drink you’re preparing. It is not for nothing that experts of this type of tea say that for each spice it is necessary to select a pair as if it were a search for a life partner. Some spices combine so poorly that they not only fail to complement each other’s taste, but also kill the beauty of the drink;
- A lot also depends on whether masala tea is prepared for the morning or evening meal. Some people advise adding invigorating spices to the drink only in the morning to activate the body for long-term work. Evening tea should have relaxing and soothing properties, which means that the choice and combination of spices for it should be special.
Beneficial properties of masala tea
This drink has gained so many fans due to the fact that it has a whole range of undeniable advantages. Masala tea is beneficial taste qualities and a unique aroma. All this allows you to fully enjoy the beauty of the moment, remember it and fall in love with this tea.
The drink has the following beneficial properties:
- Gives vigor. This is especially necessary in winter, autumn and spring, when the metabolism is slow and needs to be started;
- Improves digestion;
- Relieves drowsiness;
- and cleanses the blood;
- Saturates the body with vitamins such as PP, A, B, C;
- Improves the condition of blood vessels and prevents their fragility. This effect is achieved due to the high content of tannins;
- Normalizes blood circulation and internal pressure.
Ancient Indian systems for healing the body recommend drinking this tea to almost everyone, calling it “living fire.” It is especially useful for vitamin deficiency, as well as for those who are on a diet. It will start your metabolism and help keep your body functioning at a high level.
The effect of spices in a drink
Each spice added to masala tea has a specific effect that affects the body and its performance.
- Cardamom improves brain activity, improves appetite, and has a beneficial effect on the heart. It contains a lot of calcium, magnesium and zinc, so it is very useful for colds. Cardamom added to milk can neutralize its mucus-forming properties. Goes great with cinnamon;
- . Thanks to its pronounced antioxidant properties, it neutralizes the harmful effects of cholesterol. Antiseptic properties help prevent colds. Cinnamon stimulates the work of the heart muscle, quenches the feeling of hunger, and perfectly invigorates. Goes well with Indian and black pepper;
- Carnation. Also has antioxidant and antifungal properties. It lifts your mood, relieves depression, calms and relaxes. Goes better with ;
- Black pepper. When preparing masala tea, it is better to take not ordinary pepper, but peppercorns, after which you should grind it yourself. It has the property of strengthening muscles and improving nervous function. In addition, pepper can lift your spirits and give you vigor;
- strengthens the immune system and increases the body's ability to resist diseases and colds. It can speed up metabolism, so many women add it to drinks and dishes, knowing about its fat-burning properties. Ginger root tones, relieves fatigue, and also helps get rid of the feeling of nausea. It will go perfectly in masala tea with honey and milk.
Knowing the benefits of the main spices most often added to this drink, you can independently determine the necessary ingredients and their proportions. This will help not only to achieve a healing and tonic effect that is so necessary for a person during the period of spring colds, but will also allow you to create your own, unique and incomparable masala tea.
